Oriana’s Thoughts On The Recipe
These Egg-Free Chocolate Chip Cookies are everything a cookie should be—soft, chewy, a little crispy on the edges, and loaded with melty chocolate goodness. Every time I bake a batch, the smell alone brings everyone to the kitchen like magic. They’re perfectly imperfect, with crinkly tops and golden edges, just the way we like them.
I always say: if you don’t have chocolate chip cookie emergencies at home, are you even living? That’s why I love to double the batch—some for now, and some to stash in the freezer for those sweet-tooth moments that sneak up on you.
Fresh out of the oven, these cookies are pure heaven… but honestly, they’re just as irresistible hours (or days) later. If you ask me, they’re the kind of cookie that makes everyone feel at home—no eggs needed.
What I Love About This Recipe
Just like every baker, cookie maker, and sweet tooth owner, I have been on a quest to discover the best-ever chocolate chip cookie. In my case, in particular, with an extra challenge, NO EGGS!
I tried several variations: commercial egg replacer, chia egg, plant egg, applesauce, etc…But I finally got it! My secret ingredient makes this Eggless Chocolate Chip cookie recipe hands down THE BEST.
Let’s get started!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking soda and Baking powder: Make sure they are not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, reduce the salt in the cookie dough to 1/4 teaspoon.
- Chocolate: Semi-sweet or dark chocolate chips will work well; it’s up to you!
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original. Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat the Oven And Prepare the Baking Sheets
Preheat the oven to 350º F (180º C). Line 2 large baking sheets with parchment paper or silicone baking mats.
Step 2 – Combine Dry Ingredients
Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
Step 3 – Cream Butter and Sugars
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add cream cheese; mix until well.
Step 4 – Stir in Chocolate Chips
Stir in morsels until evenly distributed.
Step 5 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
Step 6 – Form the Cookies
Drop by rounded tablespoon onto ungreased baking sheets. If time allows, refrigerate for 30 minutes for up to 2 days.
Step 7 – Bake
Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.
Do not overwork the cookie dough while forming; the balls should look kind of lumpy.
Optional: Chill the dough for at least 30 minutes or even up to 2 days, for a thicker cookie. Chilling helps the dough firm up and bake more evenly. That said, it’s not mandatory! If you’re short on time, you can go ahead and bake the cookies right away—they’ll still be delicious.
Make sure the butter and cream cheese are slightly chilled, not too soft.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Storing & Freezing Instructions
Store
- Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze
I ALWAYS have frozen cookie dough in my freezer. To do so,
Prepare the cookie dough according to the recipe’s instructions. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet. Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour. Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks. When ready to bake them, pull them out and bake them frozen as directed; just add a couple of minutes to the baking time.
Frequently Asked Questions
The secret to gooey chocolate chip cookies is not to over-bake them. Bake JUST until golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
The secret to making chunky chocolate chip cookies is to refrigerate the cookie dough for at least 24 hours up to 48 hours. Also, make sure you measure the ingredients properly, that the butter is not too soft (warm), and for any reason, do not over-mix the dough or overbake the cookies.
Yes, you can! Just pull them out of the freezer and bake frozen as directed in the recipe, just add a couple of minutes to the baking time.
There are several things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
*Butter may have been too warm.
*Under-measuring the flour.
*Over-mix the cookie dough.
*Expired leavening agents.
*The oven temperature was too hot.
PRO TIP: Chilling cookie dough in the refrigerator firms it up, which decreases the possibility of over-spreading.
If your cookies did not spread, there’s probably too much dry ingredient (flour) soaking up all the liquid. Make sure you properly measure your flour.
Yes, in that case, omit the salt called for in the recipe.
I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- Easy Eggless Vanilla Cookies
- Eggless White Chocolate Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- More eggless cookie recipes
Recipe Card
Eggless Chocolate Chip Cookies
Video
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) cornstarch (see notes)
- 1 teaspoon (4 g) kosher salt
- 1 cup (230 g) unsalted butter, cold and diced into small cubes
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 2 oz (56 g) cream cheese,
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (300 g) semi-sweet or dark chocolate morsels
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350°F (180 °C). Line two large baking sheets with parchment paper or a silicone baking mat.NOTE: If you decide to chill the cookie dough, you don't need to preheat the oven until you are ready to bake the cookies.
- Combine flour, baking soda, baking powder, cornstarch, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth, about 1 – 2 minutes. Add cream cheese; mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla; mix to incorporate.
- Stir in the chocolate morsels until they are evenly distributed.
- Reduce speed to low and add the dry ingredients; mix until just combined. DO not overmix.
- Scoop the dough with an ice cream scoop onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart.TIP: Roll into a ball, ensuring the shape is taller rather than wider, resembling a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming; the balls should look kind of lumpy.NOTE: At this point, you can chill the cookie balls for at least 30 minutes up to 2 days. However, chilling is not mandatory.
- Bake for 10-11 minutes, until the edges are barely golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original. Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Roll into a ball, making sure the shape is taller rather than wide, almost like a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming; the balls should look kind of lumpy.
- If time allows it, chill the dough for at least 2–3 hours and even up to 2 days for thicker cookies. This gives the dough a chance to firm up a little and allows it to bake much better.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2017, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Hi,
I’d like to add walnuts to this recipe, do you know how this might change the baking time?
Hi Sonal! Adding walnuts sounds like a delicious idea. You don’t need toa adjust the baking time. Enjoy the extra crunch! Thanks for reaching out! 😊
Seriously amazing. I started baking eggless because my husband developed a severe adult-onset allergy. My son is VERY picky about his cookies (teenagers). He raves about these and wants them all the time. It’s the only chocolate chip cookie recipe we use now.
Hello Laura! That’s wonderful to hear! I’m so glad you found a recipe that works for your family, especially with your husband’s allergy. It’s great that your picky teenager loves the cookies too! Knowing that it’s the only chocolate chip cookie recipe you use now makes me so happy. Thanks for sharing your experience!
These were really good. I added an extra 1/4 cup of brown sugar just for my own preferred sweetness. PERFECT! I developed food allergies in 2018 after NEVER having allergies in my life. I love baked goods and my egg allergy has been very disappointing. So happy and appreciative to come across reliable egg free recipes like this.
Hello Kanica! I am glad you are here =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Made these and they were absolutely AMAZING!!! Really delicious. I wanted to make them again but this time add mini marshmallows, would you recommend something like that?
Hello Shania! Great to hear that it was a hit! Thanks a lot for the review and good feedback. Yes, you can certainly add mini marshmallows =)
Thank you so much for the recipe; it is incredibly delicious.
Hello Ahad! I’m so glad you loved these cookies! Thank you for sharing your wonderful feedback and review!
Hi Oriana! I love your recipes so much, they have helped me with baking so much! I have a quick question about these cookies, I really want to make them heart shaped for Valentine’s Day but I’m not sure how they’ll come out. Do you have any advice for me?
Hello Manasaa! These cookies won’t hold the heart shape, so I recommend using my sugar cookie recipe > Eggless Sugar Cookies
Hi Oriana!! This cookies are delicious! Thank you so much for the recipe. Any suggestions to make them golden brown? Can’t wait to try your eggless cake recipe too!!
Hello Mona! You can bake them for a few more minutes (2-3 min) if you want. Thanks so much for trying my recipe and taking the time to come back and let me know!
These cookies are excellent! You’d never know they don’t have eggs. Mine took a bit longer to get golden brown, but I probably made them bigger. Soft, delicious cookies! Thank you for the recipe!
Hi Caroline L! These always are a HIT. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Good cookie. I made this to the recipe and we think it’s too sweet. I don’t know if backing off on the granulated sugar would make it less sweet and how that might affect how the recipe comes together. Glad there is mention about forming the balls after scooping out the dough. The dough came out kind of crumbly so had to be formed together as each ball was shaped. That’s probably because the dough was on the dry side compared to an egg dough. Wondering if a bit more cream cheese might make it less crumbly. And definitely only bake until just golden around the edge as the recipe says. You will think they are underdone when they come out of the oven but they do set up nicely as they cool. Because they are so soft as they cool, transferring them from cookie sheet to rack is a bit of a finicky process. Be careful they don’t want to fold or smoosh a bit when transferring. Worth that bit of effort.
Overall a good cookie.
Hello Mike! So glad you enjoyed these cookies. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi! Is it ok to form the balls after chilling (I don’t have space in my fridge lol) or is it best to just make the balls and chill? Also, if I chill these overnight, does the bake time change? Thank you! I’m so excited to try this recipe
Hello Isha! In my opinion, it’s easier to form the balls and chill, but you can do it either way. You can chill the balls for up to 2 days, with no change to the baking time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Delicious!! Well worth the time and patience spent helping my two very enthusiastic (but messy) daughters make these! With egg allergies in the family it is always nice to find recipes that work just as well without egg, will definitely be making these again… thank you.
Hello Kassie! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know!
These cookies are out of this world! I can eat eggs, but wanted to give something else a try. My husband and I were floored. I don’t know if I have a reason to make chocolate chip cookies with eggs again. The dough was a little dry and crumbly, but I decided to bake them anyway without any adjustments and they came out just the way I love cookies. Made me feel so nostalgic because they tasted and looked like the cookies my mom used to make, which I’ve never been able to replicate.
Hello Clare! It sounds like you nailed it!. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Simply great
Thank you, Hirvita!
I plan to give these a try for our son with egg allergies. I’ve tried a bunch of your recipes and they always turn out great! In the post it says to preheat to 375 but in the recipe it says to preheat to 350. Which temp do you recommend? Thanks!
Hello Jen! Sorry for the confusion. It’s 350º F. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey! Did u change the measurements of your recipe? Earlier the baking soda was 1teaspoon and baking powder was 1/4teaspoon. And also cream cheese was 113gms. If yes, can i please get the okd recipe only please? The cookies came out so well for that. Want to do that only please.
Hello Harshini! Yes, I slightly changed the recipe. These will give you the same delicious cookies with a better texture … hope you give them a try soon!
I just want to say that I have made these cookies multiple times without posting and realize it was now needed and due!!! My husband found out that he was highly allergic to egg whites and I love baking so what was I to do…? I found you and your blog! I will forever be grateful for the recipes you have posted as they have allowed me to provide my husband with baked goods I have always loved to make for him! This cookie recipe is BY FAR AMAZING! I have not made my regular BC chocolate chip cookie recipe since finding this and I don’t tell anyone they are egg free until they have tried them! And they all love them!! Thank you! Thank you! Thank you!
Hello Krystle! Wow, what a compliment! I’m so glad that my recipes are helpful for you and your family. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 THANK YOU for trusting my recipes and for such a kind comment xoxo